ANZAC biscuits are an Australian tradition. As a child of the '70s, I grew up with the sweet buttery goodness of ANZAC biscuits and milk. It's such a typical Australian flavour. Mums, nans, and grandmas made these biscuits for school fetes and church stalls.
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Table of contents
ANZAC Biscuit Origins
The origins of these biscuits are more than now more than 100 years old! ANZAC biscuits were born when wives, mothers, and girlfriends made gifts to send soldiers in World War I. The lack of refrigeration and long travel times meant food needed to last. For this reason, the ANZAC biscuits contain no egg or milk.
Various publications from 1916 to 1924 published recipes for ANZAC biscuits, including the War Chest Cookery Book, some included things like ginger and no oats. The recipe we know as the official ANZAC biscuit seems to be from an Adelaide Newspaper in 1924.
What is Correct, Crunchy, or Chewy?
Enough about the history lesson, what makes a good ANZAC biscuit? There can be huge differences in opinion. Some people like a crunchy style biscuit, others like a softer stickier version. My recipe makes something of a compromise. The biscuit will come out of the oven quite soft but it will then crisp up as it cools. Anzac biscuits are traditionally baked until they're crisp. This produces a crunchy biscuit without any excess moisture. The process enables them to remain fresh for their journey.
Which Oats to Choose?
There are many different types of oats available in the supermarket. You can choose to use either quick oats, rolled oats, or steel-cut oats. The finished ANZAC biscuits will vary depending on the type of oats you use. All oats will work in this recipe.
Quick Oats
Quick oats have undergone processing which removes some of the whole grain, making the oats quicker to prepare. This makes the cooking time quicker but will also yield oats with less fibre and goodness. As a biscuit, these oats produce a thin, biscuit that is moist and sweet. It is more likely to be on the chewy side.
Rolled Oats
Rolled Oats have been processed less than quick oats, but as the name infers, the grain is rolled. This flattening process helps decrease cooking time. They still have more bulk than quick oats and will form a thicker biscuit. The biscuit will absorb some of the moisture helping it to gain crunchiness.
Steel Cut Oats
Steel-cut oats are the least processed oat product. They are closest to nature and will absorb the most moisture. This will result in a crunchier cookie. The extra soluble fibre is also good for your gut.
ANZAC Biscuits Recipe made by hand
Our national biscuit is really simple to make by hand so if you don't have a Thermomix, feel free to just get out a large mixing bowl and follow these instructions. Please find the ingredients and quantities on the recipe card.
Anzac Biscuit Method
- Add butter and golden syrup to a mixing bowl.
- Microwave until the butter and syrup are melted.
- Add water then bicarb soda to the bowl, and stir to combine.
- Place flour, oats, brown sugar, and coconut into the bowl.
- Stir to combine.
- Form dough into 16 balls. Bake as per the recipe card.
Having said that, everything is even easier in the Thermomix! See the recipe card below.
Recipe Variation
Everything is better with Chocolate!
As a variation to the recipe, I also like to drizzle milk chocolate over my ANZAC biscuits. Just melts some chocolate in the microwave and drizzle it over once the biscuits have cooled.
This makes a nice treat and they disappear even faster!
Lunchbox Alert
If you're looking for lunchbox treats this is a great recipe for school lunches. Make sure you pin it so you're ready when the little one return to school next week.
Why not hit the pin button, and save the recipe for later?
FAQ Thermomix ANZAC Biscuits
Golden Syrup is a thick golden sugar syrup that is produced during the sugar refining process. This syrup can also be made at home by adding sugar, water, and citric acid together and boiling it until a thick, honey-like syrup forms.
Golden Syrup has a very unique flavor, not as strong as treacle or molasses and not as mild as honey. There is no real substitute, although it can be purchased in supermarkets in Australia easily, or from Amazon online.
Nope, sorry please don't substitute this ingredient. This recipe won't work properly without the chemical reaction from bicarb soda.
Other Sweet Treats Using Golden Syrup
Golden syrup is often used in Australian recipes to give a quick hit of caramel to a dish. Try these other dishes.
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Thermomix ANZAC Biscuits
Equipment
Ingredients
- 120 g salted butter cut in cubes
- 50 g golden syrup approx 3 TBS
- 1 TBS water
- ½ teaspoon bicarb soda
- 165 g brown sugar
- 150 g plain flour
- 100 g rolled oats
- ½ cup desiccated coconut
Instructions
Thermomix Method
- Preheat oven to 180 degrees Celsius.
- Line two large baking trays with baking paper.
- Place 120 g salted butter and 50 g golden syrup in TM bowl. Melt 2min/Varoma/Speed 1120 g salted butter, 50 g golden syrup
- Add 1 TBS water and ½ teaspoon bicarb soda to the butter. Combine 10sec/Speed 4.1 TBS water, ½ teaspoon bicarb soda
- Add the 165 g brown sugar, 150 g plain flour, 100 g rolled oats½ cup desiccated coconut to the mixture. Knead 1 min.165 g brown sugar, 150 g plain flour, 100 g rolled oats, ½ cup desiccated coconut
- Roll 20 small balls of dough and place 10 on each cookie slide.
- Make sure you leave room for spreading. Press the dough balls down slightly so that they're round and disc shape and about 1-1.5cm thick.
- Bake for approximately 15minutes or until golden. Leave on the tray to cool as they will still be quite soft.
Notes
Nutrition
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Joy Hollis says
Made these a few times now and very pleased
Laura Patterson says
Great recipe and good luck stopping everyone from eating them as soon as they come out from the oven.